One-Pot Prawns Potato Curry

Do you love curry? And do you love prawns? Say no more.

Today's instructable is my special prawns curry! The best thing about this recipe is that I make it from scratch without any artificial flavoring. Also, we won't be using coconut milk or flour to thicken the curry. Instead we'll use tamarind; it not only gives a nice texture but also adds that subtle tangy flavor, while making it gluten-free!

Ingredients
1 cup fresh sea prawns
1 small onion
1 tsp turmeric
2 tsp red masala (see step.1)
Salt
1 potato (diced)
1 tomato (diced)
2 tbsp oil

For step 1:
1-2 green chilies
8/10 garlic cloves
Handful of cilantro
3 tsp sour salted tamarind / thai tamarind

- Finely ground the garlic, chillies and cilantro together to make green paste.

- Place tamarind in a bowl & cover with water. Let it soak for 2-5 minutes and mash with your fingers. Strain away the rough parts and keep the smooth pulp aside.

Note: I'm using sour tamarind also known as thai curry tamarind here. There's another variety (candy tamarind) which is sweet in flavor, but has no use in this recipe.

- If you can't get your hands on red masala, you can also use one of these quick alternatives:

1 tsp chilli powder + 1 tsp garam masala
Or
1 tsp paprika + 1 tsp black pepper

Don't forget to turn on video captions in your preferred language! If I missed yours, let me know in the comments below..

1. Heat oil in a wok.

2. Fry the onions & garlic till soft.

3. Add the green paste, turmeric,red masala, prawns, potatoes, and salt to taste.

4. Mix well and add enough water depending on how strong you want the flavors to be.

5. Cover the wok with lid and cook on medium flame until the potatoes are soft. It takes around 10 minutes.

6. Once the potatoes are cooked, pour in the tamarind pulp and tomatoes and boil for another 5 minutes or until the curry thickens.

Enjoy hot with a plate of steaming rice.